And john henry



UNrr-ED STATES P TENT OFFICE.

SAMUEL P. SADTLER, or PHILADELPHIA, PENNsYLVANIA,AND oHN HENRY eniMMOF WILMINGTON, DELAWARE; SAID GRIMM ASSIGNOR TO WIL- LIAM. W. sKIDDY, or STAMFORD, CONNECTICUT.

, lIrCORICEEXTRKCTANB PROCESS" OF MAKING SAME.

SPECIFICATI QN forming part of Letters Patent No. 495,271, dated April 11, 1893. Application filed June 13, 1891. Renewed July 26, 1892. Again renewed IebruaryQ, 1893.; serial N 461,685. (Nospcoimerls-l To aldwhom it may concern: an occasional stirring, and the mixture is then Be it known that we, SA UEL P. SADTLER, brought to a temperature from about 120 to a resident of Phlladelphia,Pennsylvania, and 140 Fahrenheit for half an hour longer and JOHN HENRY GItlll/TM, a resident of Wilmingthen, filtered This filtered infusion, freshly 5 ton, Pelaware, citizens of the United States, prepared, we add in successive portions'to have invented certain Improvements in Licothe extraction liquors, which may vary from rice-Extract Manufacturaof which the fol 5 to 20 Baum in strength, and which are low ng IS a specification. preferably kept at a temperature not exceed- 'lhe obJect of our invention is to produce a ing 140 Fahrenheit noting the progress of to licorice extract or paste, which is readily and the reaction which ensues by testing samples perfectly soluble in water or other solvent, of the liquor at intervals for starch by'the and which possesses, in a high degree, the iodine test. WVhen a drop of the liquor di-. I resinous luster desirable in such products. luted with water no longer gives the blue color In the manufacture of licorice extracts in of iodide of starch, but instead the red color 1 5 the ordinary way, by, making a decoction or due tothe combination of dextrinewith starch,

infusion by boiling the root in water, the boilthe addition of the infusion of malt is stopped, 9% Operation mu t e eontinned for such a although the liquors are kept at 140 Fahrentime in order to. insure a complete extraction heit for some time longer inorder to allow the 0f the a a e principles of the root, that a dextrine to gradually go over into maltose,

20 great deal of starchis extracted. Hence when which product is, in some respects, preferred the thin liquors obtained in the successive to the dextrine, although both are soluble and extractions. are. evaporated in the evaporating free from the objections before mentionedas pan, there is left a solid extract, which, bepertaining to the starch originally present. cause of the exce sive amount of starchy ma- The liquors are then allowed to settle and a 5 terial contained therein, is devoid of the resfine sediment separates out. This sediment inous luster desired for licorice'extract-s, is is formed by the combination of the tannin not perfectly soluble, and is liable to develop which was containedin the extraction liquors, a mold and to crack in drying. \Ve have disand the coagulated albuminoids of the malt covered that we can overcome these difiiculinfusion, and is removed by running the con- 30 ties, and are enabled to produce a superior tents of the treating tank through a large product of fine luster, which has a pleasant filter press, and the filtered liquor is then run taste and is also readily soluble, by convertinto a vacuum pan for concentration. The ing the starch of the thin extraction liquor removal of this sediment improves distinctly into solubleproducts andthen evaporating the the-taste of the extract because the astringent 5 liquor in avacuum pan in the usual manner. tannin which gives a bitter-taste to the ex- In carrying out our process we use by pref-' tract is thus gotten rid of, and at the same erence an infusion-of malt, taking advantage time its removal leaves the extract perfectly of the power of the diastase of the malt to clear and easily soluble. -While these steps convert the starch into maltose and dextrine, of precipitation andfiltration are preferable 40 both soluble products, butwe may use other they are not absolutely necessary in all cases.

soluble ferincnts having in common with the The product obtained by our process has diastase of malt-the property of breaking up the rich mahogany brown colorso much prized the starch into soluble elements. by the trade, and has also a rich resinous In carrying out our process we prefer to luster, and is as before stated free from the 45 operate in the following mannerz-In the first bitterness which the 5 tannin ordinarily gave place we prepare an infusion of crushed malt, to extracts made prior to our invention. It using either green or dried malt, although we 7 is much superior to the licorice extract manuobtain a greater diastatic activity from the factured in the old way, as it is immediately former. The malt is treated first with water and'perfectly soluble' in water, as the objec- 50 at the ordinary temperature for an hour with tionable starchy ingredient has beenreplaced too of'licorice extract retaining-its glycyrrhizin substantially as specified,

factoring a soluble licorice extract, said proby a perfectly soluble and sweet tasting mixaces-consis i g fi j P QP an infusion ture, viz; maltose and dextrine. of malt, adding Sm Infusion t0 the 9 s e claim as our inventionliquor, and when the samples of said liquor 1. An improved licorice extract consisting show dextrine, stoppi g the addition 015 the 3 of licorice, maltose and dextrine. infusion still keeping the liquor at such tem- Animproved licorice product consisting perature as will. allow the dextrine to graduof licorice extract, in which the starch has ally go over into maltose, andthen concen-' trating the liquor, substantially as described.

1 7. The process herein described of 'manu- 5 facturing soluble licorice extract, saidprocess consisting in first preparing an infusion of malt, adding said infusion to the liquor until the starch therein is converted into dextrine ments, substantially as described.

3. An improved licorice product, consisting but free from tannin substantiallyas specified. 4. The process herein described of making the coagulated albuminoids and tannin, and finally concentrating the liquor, substantially as described. A

In testimony whereof we have signed our names to this specification in the presence of 5 two subscribing Witnesses.

SAMUEL P. SADTLER. JOHN HENRY GRIMM.

o. The process herein described of making a licorice extract, said process consisting in transforming the starch of the extraction liquor into maltose and dextrine by subjecting said liquorto the action of vdiastase of malt,

Witnesses:

JAMES F. I-IAenN, HENRY llowson.

The process herein described of manuand maltose, filtering the liquor to remove 40 

